It’s easy to make your own pumpkin pie in the UK since the large supermarkets started selling tinned pumpkin. This iconic North American dessert is beautifully spiced with a soft texture.
October is the best month to get your Christmas Pudding started so that all the flavours can develop and deepen. Everyone gets a stir of the mixture and makes a wish. It’s a lovely glimpse of the warmth and festivities to come.
Bacon wrapped potato cake is fun to make delicious to eat. I make it as a weekday meal then fry any leftovers and serve with an egg for breakfast… double win.
Padron Peppers are one of my favourite snacks to eat with a beer. These salty, sometimes fiery peppers are ready in minutes and transport me back to the first time I ate them in Barcelona.
This cabbage side dish is so good. The textures of pecan and fine apple slices go beautifully with cabbage. It’s incredibly easy to make and goes brilliantly with roast pork.
Made with lamb mince rather than beef, Shepherd’s Pie is an opportunity for beautiful flavours wrapped up in perfect comfort food. Minted peas are the ideal side dish for this family favourite.
Feta roasted with tomatoes, cannellini beans and figs is a simply beautiful autumn dish. I plonk the whole dish in the middle of the table then spread the soft, sweet and salty flavours onto warm bread and crackers.
You know if I can bake it then it must be easy and this loaf comes out perfectly every time. Delicately spiced and deeply delicious, I love this loaf with salted butter and a cup of tea on an autumn day.
Roasting Beetroots allow the beautiful, delicate flavour of this majestic vegetable to shine through. Just add olive oil, salt and sprigs of rosemary to create a perfect side dish.
We always end up growing more tomatoes than we can possibly eat in one summer so in September I pick the last of the crop and make sauces that I can use throughout the year.